A chunk of pineapple is useful on your plate at barbecues and smorgasbords. It contains bromelin, an enzyme that breaks down protein - so when you think you can't possibly fit any more, slowly eat the chunk to settle the contents of your stomach and you can eat a little more.
60g pecan nuts
6 peeled slices fresh pineapple, 1cm thick
1 vanilla bean, split lengthways
1 cup warm honey
4 cardamom pods, bruised
250g mascarpone
1-2 tbsp white rum
Preheat oven to 220C. Toast nuts in an ovenproof dish for 5-6 minutes. Remove and chop coarsely.
Cut pineapple slices in half and place in a single layer in a shallow ovenproof dish. Scrape seeds from vanilla bean into honey and add bean and cardamom pods. Pour honey mixture over pineapple and roast at 200C for about 10 mins. Turn slices and roast a further 10-15 mins or until pineapple is soft and cooked.
Stir mascarpone and rum together in a bowl.
To serve
Serve pineapple with juices poured over and a dollop of mascarpone, sprinkled with pecans.
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